This easy dinner comes together in less time than it takes to wait for a table at your favorite Mexican restaurant. Mild poblano chiles and bell peppers get a nice char under the broiler and deliver more than double a day’s worth of immunity-boosting vitamin C. Ingredients 1 1/4 pounds peeled and deveined raw large […]
Chipotles can be a touch spicy, but you can use only half of what’s called for to decrease heat and still get great smoky flavor. Ingredients Cooking spray 1 tablespoon canola oil 1 1/2 cups chopped onion 1 cup chopped poblano chile 5 garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 […]
Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack. Ingredients 9 ounces all-purpose flour (2 cups) 3/4 teaspoon kosher salt 1/3 cup canola oil 1/4 cup cold water 1 tablespoon cider vinegar 1 […]
Fresh bread is what gives gazpacho its body, making it a more substantial summer entrée soup. Use bread from the bakery section for the best results (supermarket bread can be overly soft and sweet). A whole-grain sourdough, crusts removed, would be fantastic here, adding just enough tang to round out the other ingredients. For a vegetarian […]
Ingredients 1 cup thinly sliced radishes 1/4 cup chopped fresh cilantro 2 tablespoons thinly sliced green onions 2 tablespoons unsalted pumpkinseed kernels, toasted 1 teaspoon honey 4 teaspoons fresh lime juice, divided 3/4 teaspoon kosher salt, divided 2 large zucchini (about 1 pound), quartered lengthwise and cut into 1/2-inch pieces 1 large poblano chile, stemmed, […]
Ingredients 1 medium poblano chile 1 tablespoon butter 1 cup finely chopped onion 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon ground red pepper 1 (16-ounce) package frozen corn kernels, thawed 1 cup half-and-half, divided 1 (8-ounce) russet potato, peeled and chopped 2 cups water 2 tablespoons all-purpose flour 1 cup 2% reduced-fat milk 1 […]
Cooking spray 1 tablespoon canola oil 1 1/2 cups chopped onion 1 cup chopped poblano chile 5 garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 cup unsalted chicken stock 1 tablespoon pureed canned chipotle chiles in adobo sauce 2 (8-ounce) cans unsalted tomato sauce 3 cups shredded […]
Craving an adventurous upgrade from the classic beef-and-tomato-based chili? Then look no further. This recipe combines three varieties of budget-friendly beans for textural contrast, along with a kitchen sink’s worth of aromatics. Miso, a fermented soybean paste, is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build nice body. […]